Spinach and Mushroom Tortellini

Spinach and mushroom tortellini with scratch alfredo sauce! My grandpa used to have a saying about delicious food… “Make your tongue slap your brain silly!” This was one for the books. Delish!


  • Preparation Time: 25m
  • Cook Time: 25m
  • Cuisine: American
  • Servings: 4


  • Cheese stuffed tortillini (frozen section)
  • 1 lb. hot breakfast sausage (browned)
  • 1/2 cup of steamed spinach
  • 1/4 cup of mushrooms (sautéed with olive oil, salt, pepper, and cumin)
  • 1/2 cup of Italian cheese blend (shredded)
  • 1/2 cup of butter (whole stick)
  • 1/4 tsp. of salt
  • 1 tbsp. minced garlic
  • 2 tbsp. flour
  • 1 pint of heavy whipping cream
  • 2 tbsp. cream cheese


  • 1
    Boil 8 cups of water. Add splash of olive oil and dash of salt to water.
  • 2
    Brown sausage in skillet; set aside.
  • 3
    Sauté mushrooms; add spinach and cook thoroughly; set aside.
  • 4
    Melt butter in medium saucepan over medium heat.
  • 5
    Combine cream cheese, flour, garlic, and salt in a medium bowl and whisk briskly.
  • 6
    Pour combination into sauce pan over medium heat, and gradually pour heavy cream into sauce pan; gently whisk during process.
  • 7
    Add Italian cheese and mix until smooth; set aside.
  • 8
    Drain tortellini and toss in bowl with sauce.
  • 9
    Top with alfredo mixture spinach/mushroom mixture, pork, and grated parmesan.
  • 10

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